Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Granulated sugar: 1 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
- Vanilla extract: 1 teaspoon
- Fresh blackberries: 1 1/2 cups (halved)
- Dark chocolate chips: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Step 3: In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
- Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the halved blackberries and dark chocolate chips.
- Step 5: Fill each cupcake liner about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Frost as desired.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- If you want a warm, melty chocolate experience, microwave a cupcake for 10-15 seconds before enjoying.
- Serve these decadent cupcakes with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra special treat.
- Gently toss the blackberries with a tablespoon of flour before folding them in to prevent them from sinking to the bottom of the cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American